SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Slow-Cooker Sausage and Egg Breakfast Casserole image

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.

Provided by By Betty Crocker Kitchens

Time 4h20m

Yield 8

Number Of Ingredients 11

Ingredients

12 eggs
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Colby cheese (4 oz)
1/2 cup chopped green onions
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 lb bulk pork sausage, cooked, drained
1/2 cup chopped roasted red peppers or chopped red bell pepper

Steps:

Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 340 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g